From the time it opened in 1946 until it closed in 1987, Fanny’s of Evanston was known for its unusual orange juice/pecan/chutney salad dressing, spaghetti with meat sauce, and? This fried chicken. You can still buy the dressing and the meat sauce from the Bianucci family’s Worldwide Foods online (www.fannysofevanston.com) Not so, the chicken. But now, you can make the chicken yourself at home! (Thank you, Helen Bianucci!) The recipe has a really-truly “knock-knock” story to it: Upon opening, Fanny (a woman of faith) prayed for a cook. Two days later, Bob Jordan knocked at the restaurant door announcing “The Lord sent me to be your cook.” To Fanny’s “What-do-you-cook?” query, Jordan answered, “The best fried chicken around!” Hyperbole notwithstanding, we think Jordan’s recipe, which he prepared at Fanny’s for 25 years, has phenomenal flavor. Really a fricassee, (i.e. not crispy) this rich, fall-off-the-bones rendition has cream in the coating and butter in the dish.
Makes 8 servings
- 3, 2-lb chickens cut into pieces
- 1 stick each vegetable shortening and butter
- 1/4 cup flour,
- 1 tsp salt
- Freshly-ground pepper
- 2 tsp oregano
- 1 1/2 cup cream or half-and-half
Heat fat in heavy skillet. Mix flour, salt, pepper, and oregano in a bag. Dip chicken pieces in cream and then place in flour bag, shaking to coat. Remove chicken pieces to hot skillet, cover. Turn heat down to simmer and fry slowly for 30 minutes. Uncover. Drain fat, but leave meat juices and crumbly bits. Scrape those to unstick from bottom of pan, but do not discard: Add enough water to just cover bottom of skillet, and mix with the meat juices and bits. Cover skillet again and simmer another 30 minutes.